Seared Shrimp with Thai Cocktail Sauce
Mint and sambal oelek brighten traditional cocktail sauce. Chili sauce, found near ketchup in the supermarket, is a blend of tomatoes, chili powder, onions, and spices.
Yield: 3 servings (serving size: 7 shrimp and 2 1/2 tablespoons sauce)
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Amount per serving
- Calories: 191
- Calories from fat: 27%
- Fat: 5.7g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.9g
- Protein: 30.8g
- Carbohydrate: 2.3g
- Fiber: 0.1g
- Cholesterol: 230mg
- Iron: 3.7mg
- Sodium: 283mg
- Calcium: 81mg
- 1/2 cup bottled chili sauce (such as Heinz)
- 4 teaspoons chopped fresh mint
- 1/2 teaspoon grated lemon rind
- 1 1/2 teaspoons fresh lemon juice
- 1 1/4 teaspoons sambal oelek (ground fresh chile paste), divided
- 1/8 teaspoon freshly ground black pepper
- 21 jumbo shrimp, peeled and deveined (about 1 pound)
- 2 teaspoons vegetable oil
- Combine first 4 ingredients; stir in 1 teaspoon sambal oelek.
- Combine remaining 1/4 teaspoon sambal oelek, black pepper, and shrimp, tossing gently to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 2 1/2 minutes on each side or until done. Serve with sauce.
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